Succulent Kebabs, Aromatic Biryani along with Much More: A Historic Indian City Secures a Place on UNESCO's Culinary List.

Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.

The historic city in northern India of Lucknow has forever been a dream destination for epicures, with inhabitants and travelers equally celebrating its remarkable cuisine.

A Global Honor

Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive roster of international urban centers and kindling hopes that it will showcase Lucknow's exceptional food. With this status, it joins a global network of over 400 cities across over 100 countries committed to promoting "artistic expression as a driver of sustainable urban development".

The honor "demonstrates its centuries-old food heritage and dynamic culinary scene," as noted by a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of seventy urban centers around the world.

A City Defined by Food

The accolade for this time-honored city arrives as hardly a shock to its residents or passionate food lovers. Many echo the view that it is "a recognition that was delayed".

With the UNESCO recognition, this cherished, lively, and diverse city – the capital of India's most populous state – is at last in the limelight for what has always characterized its essence: an immense devotion for food.

"'What will be cooked, how will it be cooked' is a continued dialogue from morning until going to bed in many homes," states a local cultural expert. "And you are actually evaluated by the excellence of food that comes out of your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's popularly called after its historic opulent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were created, perfected, and elevated to extraordinary levels in their royal kitchens.

These kitchens of the nobility were hubs of culinary innovations, merging Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's most famous kebabs were developed. As the tale is told that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His cooks ground the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly sealed with a flour paste.

More Than Just Famous Dishes

Apart from the obvious kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local Baniya community's cuisine not only showcases fresh harvests but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Almost on countless corners, there are small establishments and stalls – hidden gems that are extremely loved by the locals.

In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns slathered with hand-churned white butter.

In the morning, one can make their way to a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and complicated. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though express concern that their younger generation do not want to master the art.

A renowned chef from Lucknow has often said that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.

The global recognition, it is believed, will motivate more people worldwide to explore these narratives and travel to the city to savour the culinary delights of Lucknow.